Vegetable Stir Fry
A quick and healthy vegetable stir fry packed with vibrant flavors and perfect for a weeknight dinner.
Ingredients
- 2 tbsp vegetable oil
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup snap peas
- 1 red bell pepper sliced
- 3 clove garlic minced
- 1 tbsp fresh ginger grated
- 3 tbsp soy sauce
- 1 tbsp oyster sauce optional
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tablespoons water, optional, for thickening
- 1 tbsp sesame seeds optional, for garnish
- 2 green onions sliced, optional, for garnish
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add broccoli, carrots, snap peas, and red bell pepper to the skillet. Stir fry for 5-7 minutes, until vegetables are tender-crisp.
- Add minced garlic and grated ginger to the skillet, stirring constantly for 1 minute, until fragrant.
- In a small bowl, mix soy sauce, oyster sauce (if using), and sesame oil. Pour the sauce over the vegetables and stir well to coat.
- If you prefer a thicker sauce, stir in the cornstarch-water mixture and cook for an additional 1-2 minutes until the sauce thickens.
- Remove the skillet from heat and transfer the stir fry to a serving dish.
- Garnish with sesame seeds and sliced green onions, if desired. Serve immediately over rice or noodles.
Notes
You can substitute any of the vegetables with your favorites, such as zucchini or mushrooms. Adjust the soy sauce and oyster sauce to taste.